A towering temptation of luscious layers, where each slice is a journey through chocolate bliss and cherry jubilee. Every bite, a royal rendezvous of flavors! 👑🍫
Ingredients:
For the Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup freshly brewed hot coffee
For the Cherry Syrup:
1/2 cup granulated sugar
1/2 cup water
1 cup cherries, pitted and chopped
For the Cherry Puree Filling:
2 cups cherries, pitted
1/4 cup granulated sugar
For the Whipped Cream:
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Topping:
Fresh cherries with stems
Instructions:
Preheat oven and prepare cake pans:
Preheat your oven to 350°F (175°C). Butter two 8-inch round cake pans, line with parchment paper, then butter and flour the parchment.
Make the chocolate cake batter:
Sift together flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl.
In another bowl, combine buttermilk, oil, eggs, and vanilla.
Add the wet ingredients to the dry, then stir in the hot coffee until the batter is smooth.
Divide the batter between the prepared pans and bake for 35 to 40 minutes until a toothpick comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack to cool completely.
Create the cherry syrup:
In a small saucepan, combine sugar, water, and chopped cherries. Bring to a simmer and cook until sugar is dissolved and cherries are soft. Strain the syrup and set aside, keeping the cherries for the filling.
Make the cherry puree filling:
In a blender, puree the 2 cups of pitted cherries with 1/4 cup sugar until smooth. You may cook this mixture for a few minutes to thicken it slightly, then cool completely.
Prepare the whipped cream:
Whip the heavy cream with powdered sugar and vanilla until it forms stiff peaks.
Assemble the cake:
Slice each cake horizontally to create four layers.
Place one layer on your serving plate and brush generously with cherry syrup.
Spread a layer of whipped cream over the cake, then dollop cherry puree on top and spread it gently.
Add the next cake layer and repeat the process until all layers are used.
Frost the top with a thick layer of whipped cream.
Decorate the cake:
Arrange fresh cherries on top of the cake.
Dust lightly with powdered sugar, if desired, just before serving.
Chill the cake for an hour or two to let the flavors meld together. Slice and serve your sumptuous Chocolate Cherry Layer Cake, a true indulgence for cherry and chocolate lovers alike!
